Summer Risotto

Summer risotto with butter, garlic, sour cream, gorgonzola, parmesan, and pine nuts, colored with pesto and garnished with basil.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 15 g Butter, unsalted

  • 3 pods Garlic, fresh

  • 250 g Rice, white, short grain

  • 1 l Soup base, chicken, cube

  • 175 ml Sour cream

  • 90 g Cheese, Gorgonzola

  • 4 spoon Pine nuts

  • 90 g Cheese, Parmesan, grated

  • 4 spoon Nuts, pine nuts, dried

  • 2 twigs Basil, fresh

Steps

  1. Peel the garlic, crush it, and finely chop it. In a large pot, melt the butter, and when it starts to foam, add the garlic. Sauté everything on low heat for one minute.

  2. Add the rice, stir to coat the grains with butter, and sauté for two minutes. Bring the broth to a boil in the pot. Add a ladle of hot broth to the rice and cook over low heat, stirring until the rice absorbs all the liquid. Continue adding broth one ladle at a time until the rice is cooked al dente.

  3. Stir the cream into the rice. Cook the rice while stirring until the cream is completely dissolved. Remove the pot from the heat and first mix in the gorgonzola, then the pesto, parmesan, and pine nuts. Serve the risotto on plates, garnish with fresh basil, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 403.43 kcal
  • Fat: 19.57 g
    • Saturated Fat: 8 g
  • Carbohydrates: 40.2 g
    • Sugars: 0 g
  • Protein: 13.7 g
  • Fiber: 1.42 g

Advice

Summer risotto can be served as a standalone dish. Pair it with a green or seasonal salad.